Chicken Marsala Soup

Tender chunks of chicken swimming in a rich and creamy mushroom and marsala wine broth. Chicken marsala soup is the comforting soup that you'll be craving all winter long!

Course Soup

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 505kcal

Author Stacey Eckert

Ingredients

3 + 2 Tbsp olive oil
2 lbs boneless chicken breasts (cut into 1-inch cubes)
¾ cup cornstarch
1 large yellow onion diced
1 lb cremini mushrooms sliced
1 tsp garlic powder
1 tsp dried thyme
2 large russet potatoes peeled and cut into 1-inch cubes
1 cup marsala wine
6 cups low-sodium chicken broth
Sea salt & pepper to taste

Instructions

Dredge the chicken chunks in the cornstarch and saute in olive oil in a large braiser pan until lightly browned on each side. (Cook each side for 2-3 minutes.) Set aside.
In a 5 qt dutch oven, saute the onion in olive oil for 5-8 mins. Add mushrooms, stir to combine and let cook for 5-6 minutes. Add garlic powder, thyme, salt, and pepper. Stir. Cook for 1 minute.
Add potato chunks, marsala wine, chicken broth, and chicken chunks. Bring to a boil, then reduce to a low simmer. Cover and let it simmer for 15-20 minutes or until potatoes are fork tender.
Season with salt and pepper. Serve with crusty bread, enjoy!

Notes

You could easily make this soup in the crockpot. I would still take the extra step to saute the chicken first to give it some color and it will stop it from shredding in the crock pot. I would add everything except for the potatoes, cook on high for 2 hours, then add the potatoes and cook for an additional 2 hours. (You don’t want the potatoes to get too mushy.)
You could swap the potatoes for pasta. Make sure to cook the pasta separately and add it to the bowl right before you serve so the noodles don't absorb all the broth.

Nutrition